Recipe by MOTTSBELA
"This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA."
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1 (8 ounce) package
uncooked farfalle (bow tie) pasta
red bell pepper, chopped
yellow bell pepper, chopped
roughly chopped kale
ground cayenne pepper
salt and ground black pepper to taste
feta cheese, crumbled
I give very few 5 stars, but this one deserves every star! I'd give it ten if I could! This is absolutely wonderful! I made a couple minor adjustments. I used whole wheat corkscrew pasta (couldn't find bow ties at a large supermarket!), doubled the kale and probably tripled the cayenne. Next time, I'll use even more kale. This dish will grace my dinner table weekly as long as kale is in season. Thank you for sharing this recipe!
Pretty good dish, although a bit bland. I used almost the entire bunch of kale (it really reduced down to almost nothing in the skillet), while cooking the veggies I added some chicken stock. I used feta seasoned with mediterranean herbs. I think it could have used some halved cherry tomatoes thrown in as the kale is almost cooked.
I added kalamata olives, zucchini, extra cayenne and extra kale. It was great, but I think it would have been too bland without the olives.
This is really good! The garlic & the cayenne really compliment the kale. I love the IDEA of kale -- it's soooo healthy -- but don't love the taste, so this recipe addressed that. Make sure you use one "packed" cup of kale, as it really shrinks in the cooking, so more is better here.
I used Dino kale, ribs removed, and doubled the amount. I used Barilla Plus penne, and only used 1 red pepper. I also added 4 chopped green onions, green and white parts. I used a little less feta, I love feta but there was a LOT of it there. I always saute peppers first, and then add the rest so the garlic doesn't burn. It was very good. Also, I boiled the pasta in water in which I added paprika, garlic powder and cayenne. I didn't put the cayenne in the dish itself and it was spicy enough for me. Delicious!
Was a great dish and was our first experience using kale. We substituted pasta shells. Loved the combination of the pasta, peppers, kale and feta. We used it as a side dish with our baked fish.
Delicious!! Made a few changes -- tossed the dish with Wostershire, black olives and capers. Gave it a richer flavour -- also added more cayenne; we like it spicy. Wonderful recipe!!!
This was very good, but the kale cooks down a lot, so I suggest quadrupling it to 4 cups. I also suggest putting in only half the recommended amount of feta.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Pepper Pasta Toss with Kale
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 153
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